mussels, cooked in a broth of coconut milk, seasoned liberally with lemongrass, cilantro, ginger, garlic, lime zest, and green jalapeño chile pepper. as i was
eating inhaling it, i thought it could be taken to another level if i had run all the herbies through a food processor or finely minced them so that the coconut broth would be a gorgeous shade of green and more intensely flavoured.
hm. next time.
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